Creamy Scalloped Potatoes.

Creamy Scalloped Potatoes - Cream cheese is the secret ingredient that gets you to an easy no-fail scalloped potatoes packed with flavor!

what you need

1

 onion, chopped

6

oz.  (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1

can  (14-1/2 oz.) chicken broth

1

Tbsp.  GREY POUPON Harvest Coarse Ground Mustard

1-1/2

lb.  red potatoes (about 3), peeled, thinly sliced

35

 RITZ Crackers, crushed

3

Tbsp.  KRAFT Grated Parmesan Cheese

2

Tbsp.  butter, melted

2

tsp.  chopped fresh parsley

make it

HEAT oven to 350ºF.

HEAT skillet on medium-high heat. Add onions; cook 5 to 7 min. or until crisp-tender, stirring frequently. Add cream cheese, broth and mustard; mix well. Remove from heat. Add potatoes; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray.

MIX remaining ingredients; sprinkle over potato mixture.

BAKE 50 min. to 1 hour or until potatoes are tender. Let stand 5 min. before serving.

kraft kitchens tips

SPECIAL EXTRA

For added color and flavor, substitute a sweet potato for 1 of the red potatoes.

MAKE AHEAD

Assemble recipe as directed. Refrigerate until ready to serve. Bake, uncovered, 1 hour or until potatoes are tender.

VARIATION

For a lower-fat version, prepare using PHILADELPHIA Neufchatel Cheese, KRAFT Reduced Fat Parmesan Style Grated Topping and RITZ Reduced Fat Crackers.